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Smoked Filet with Marchand de Vin Sauce

4 (6 oz.) Filet Mignon
2 cups red wine
1 cup beef broth
2 shallots, minced
1 clove garlic, minced
1 sprig fresh thyme
2 tbsp. cold butter, cut into four pieces
juice of 1 lemon
1/2 wood chips for smoking, such as hickory, apple or cherry
salt and pepper
Directions: In an outdoor smoker or stovetop smoker, prepare wood chips for smoking and smoke Filet Mignons for ten minutes. This is not the cooking method but just a step to increase the flavor of the meat. Grill filets over high heat. Season both sides of steaks with salt and pepper and place on the grill, after three minutes turn a quarter turn. After three more minutes flip and after three more minutes, one more quarter turn and cook for a final three minutes, this will give your steaks perfect “cross-hatch” grill marks and a medium steak.

In a medium sauce pan add shallot, wine, broth, thyme and garlic and reduce by two thirds. Strain out shallot, garlic and herb and remove from heat. Whisk in lemon juice and butter one piece at a time and serve over smoked filets.
Servings: 4
Source: KC Steak Company

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